Don’t think this recipe will be for everyone. My family don’t like meat cooked with fruit and a whole lot of people don’t like prunes…..but…..if those two things don’t turn you off I think it could taste fairly good. Don’t worry if you don’t have an oven bag just cook it in a greased casserole dish with a lid.
Pork is a great barbecued. We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney. I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.
The sun is shining, the weather is warming up, so it must be time to start barbecuing again. If like me you want a change from chops and sausages this pork recipe might appeal.
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
